This has stayed on top of the list of my favourite delicacies…God knows from when. Every time I go to a sweet shop, I end up getting Kalakand…find it so…tempting…
Having said this, my hubby doesn’t let me buy anything from the sweet shop anymore, for he knows my definite choices. Thus started making home-made Kalakand.
History says this sweet originated from a place called Alwar in Rajasthan, the state that can boast about few of the finest sweets ever produced by our country.
And guess what…we are speaking about a two ingredient magic here. Yes…just a couple of ingredients and you get the delicious Kalakand ready in no time. So here goes the recipe for the quick cook Kalakand –
Prep time: 5 mins; Cooking time: 10 mins.
- Crumble/grate the Paneer.
- Transfer the Paneer to a non-stick pan.
- Add Condensed milk to this and combine.
- Heat up the mix on the lowest flame.
- Keep stirring to avoid the mix sticking to the bottom of the pan.
- Add a pinch of cardamom and give a final fold.
- Take off the heat when it starts leaving the sides of the pan.
- Transfer to a greased tin.
- Cut into desired shape once it cools down and holds shape.
- If you are using refrigerated Paneer blocks, it is best to grate it to avoid a clumpy Kalakand. I have used freshly made Paneer, hence crumbled it.
- If you are unable to make shapes out of the Kalakand, just refrigerate till it hardens a little.
1. Take crumbled Paneer in a non-stick pan.
2. Add Condensed milk to it.
3. Stir till all the liquid in the mix evaporates.
4. Add cardamom to the mix and give a final fold.
5. Transfer to a greased tin and cut into desired shapes once set.